- Double Bonus
- 2 tablespoons olive oil
- 1 sprig rosemary or 1 teaspoon dried
- 1 bay leaf
- 1 clove garlic, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 pound ground beef
- 1/2 teaspoon salt
- 1 cup red wine
- 3 cups pureed tomatoes
- 2 cups boiling water, plus 4 quarts water
- 1 pound spaghetti or linguine
- Freshly grated Parmesan cheese
In a large sauté pan over medium heat, heat the olive oil. Add the rosemary, bay leaf, garlic, carrot, celery and onion. Cook, stirring occasionally, for 3 minutes. Add the ground beef. Cook, stirring for 5 minutes. Add the salt.
Pour in the red wine and cook until the wine is completely absorbed by the meat. Finally, add the tomatoes and 2 cups of boiling water. Simmer uncovered for 1 hour.
In a large saucepan, bring the 4 quarts of water, lightly salted, to a boil. Add the pasta and cook according to the package directions. Drain the pasta.
Remove the bay leaf and rosemary sprig from the sauce. Add the pasta to the sauce and heat thoroughly. Serve with grated Parmesan cheese on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
813 calories; 19g total fat; 41mg cholesterol; 472mg sodium; 109g carbohydrates; 8g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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